Ingredients

4 tbsp. olive oil

2 lb. Brussels sprouts

kosher salt

Pepper

⅓ c. apricot jam

3 tbsp. white wine vinegar

1 tbsp. whole-grain mustard

4 clove garlic

½ c. jarred chestnuts

Directions

Bring 1/2 cup water and 2 tablespoons oil to a simmer in a large skillet. Add the brussels sprouts, season with 1/2 teaspoon salt, and cook, covered, stirring occasionally, for 5 minutes. Transfer to a large bowl.

Meanwhile, in a small bowl, whisk together the jam, vinegar, mustard, and 1/2 teaspoon pepper.

Uncover, increase the heat to medium-high, and cook until the water evaporates, about 2 minutes. drizzle the remaining 2 tablespoons oil over the sprouts, add the garlic, and cook, tossing occasionally, until the brussels sprouts are golden brown and tender, 2 to 3 minutes.

Add the jam mixture and the chestnuts and cook for 1 minute.

Tips & Techniques

Make Ahead: Prepare the Brussels sprouts without the chestnuts. Refrigerate for up to 1 day. To serve, reheat in a large skillet over medium heat. Toss with the chestnuts before serving.